This easy dough makes preparing this lunch or supper dish a snap. Makes one 16 inch pizza or two 12 inch pizzas.

5 to 6 med. tomatoes, peeled, (seeded) and chopped, drained well
1 lb. Mozzarella cheese, diced
1/4 c. olive oil (1/4 c.)
1/2 c. fresh basil, chopped
4 garlic cloves, minced
Salt and freshly ground pepper
1 env. dry yeast
1 tsp. sugar
1 c. warm water (105 to 115 degrees)
1 tbsp. safflower oil
1 tsp. salt
3 c. (about) all-purpose flour
2 1/2 c. sliced mushrooms

Combine tomatoes, Mozzarella, oil, basil and garlic in large bowl. Season with salt and pepper. Let stand at least 1 hour. (Can be prepared 1 day ahead. Cover with plastic and refrigerate.)

Oil 16 inch pizza pan - sprinkle yeast and sugar over warm water in medium bowl; stir to dissolve. Let stand until foamy, about 5 minutes. Stir in oil and salt. Mix in enough flour 1/2 cup at a time to form soft dough.

Knead on floured surface until smooth and elastic, adding more flour if sticky, about 8 minutes. (Can be prepared 1 day ahead. Seal in plastic bag and refrigerate. Bring to room temperature before rolling.)

Preheat oven to 400 degrees. Roll dough out to fit prepared pan. Cover and let rise in warm draft-free area 20 minutes. Bake dough 5 minutes. Remove crust from oven and cool 5 minutes. (Retain oven temperature.)

Arrange tomato mixture and mushrooms over crust. Bake until edges are light brown and crisp, 20 to 2 minutes.